Compare prices

Method

Pull the skin off the chicken
and discard. Heat the oil in a large
casserole dish, brown the chicken
all over, then remove with a slotted
spoon. Tip in the onions, garlic and
chillies, then fry for 5 mins until
starting to soften and turn golden.

Add the peppers, tomatoes,
beans and hot stock. Put the
chicken back on top, half-cover
with a pan lid and cook for 50 mins,
until the chicken is cooked
through and tender.

Stir through the coriander and
serve with soured cream and
crusty bread.

As I was cooking for two I halved the quantities apart from the tomatoes (I just used a standard 400g tin of tomatoes). I used chicken drumstick but replaced the thighs for breast. Also didn't have frozen peppers so used fresh. It was a really nice dinner however maybe the sauce was a little too thin (this was probably because of the extra tomato though) so next time I will add some Creme fraiche or Philadelphia cream cheese to thicken up the sauce. I also served with toasted pittas but didn't think they were very good at mopping up the sauce, so will go with crusty bread next time.

Very tasty, this could become a regular dinner. I had to make a few substitutions - no frozen peppers so used a mix of fresh and roasted red peppers from a jar, no kidney beans in chilli sauce so added kidney beans with sundried tomato paste and a tsp of paprika (next time I'll add more). So only little changes, very good meal.

Used the ingredients that I had to hand so a jar of roasted peppers instead of frozen ones and I swapped the kidney beans in chilli sauce for a can of baked beans and added a pinch of dried chillies. The result was delicious, even though I only had chicken thighs, no drumsticks.

I'm trying to eat low fat just now and this is a pretty tasty addition to my low fat recipes. Made a few changes:
I used 4 large, free range chicken breasts which I removed from the stew once cooked and shredded then added back to the pot. this helped fill it out a bit and soak up the liquid. I only used one large red chilli and kidney beans in water, not chilli sauce but did add a heaped tbls of chipotle paste instead. I also used 2 fresh red peppers, cannellini beans instead of butter beans and added 2 handfuls of frozen sweetcorn at the end. After tasting, I felt something was still missing, so I added a tsp of ground cummin. I then served on brown basamati rice with a dollop of natural yoghurt and a sprinkling of mature cheddar. All in all, a tasty, healthy meal.

Love it! Changed it a fair bit though... Did it for 2 people and so only used one can mixed beans and less pepper. Added mushrooms, some leftover squash and some dried apricots too. Also added some turmeric for extra spice. We also had some left over chicken from a roast and so added that in at the end! Beautiful with a dollop of greek yogurt and no base needed! Lovely base recipe.

Started this morning by slow cooking the chicken with a cup of veg stock, so by 4 hrs it was falling off the bone with 600ml dish full of gorgeous chicken stock. Found this recipe and wow, its transformed into a wonderful flavoursome nutritional dinner. Many thanks to Good Food.

Really easy to prepare and absolutely delicious! I used boneless chicken thigh meat and cooked it in the oven in a casserole dish (lid on) for about an hour or so after adding all the ingredients in step 2. This is definitely one of our 'keep' recipes!

This was great. I used only thighs and added smoked paprika according to the other suggestions. I also didn't bother to defrost the peppers, just bunged them straight in and was pleasantly suprised at how economical they were (99p for a 500g bag). I did another similar chicken/butterbean recipe on this site recently (I think it is dated Dec 2012) and this is much better, it has much more depth of flavour. Served with cous cous.

Reader Offer: Delicious meals for £9.99

Reader offer: Get a free tastecard for 30 days...

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Good Food Apps

This website is made by BBC Worldwide.

BBC Worldwide is a commercial company that is owned by the BBC (and just the BBC). No money from the licence fee was used to create this website. The profits we make from it go back to BBC programme-makers to help fund great new BBC programmes.